The email sent will contain a link to this article, the article title, and an article excerpt (if available). For security reasons, your IP address will also be included in the sent email.
I needed to clear out my crisper before heading out to New York City a couple of weeks ago. I decided to whip up a two batches of cultured vegetables, my absolute favorite way to preserve the harvest.
A friend recently told me that Common Roots Cafe, a local organic restaurant, is serving grated pickled kohlrabi with their entrees. Inspired, I decided to embark on a pickled grated kohlrabi adventure of my own, a departure from my usual pickled kohlrabi spears (from this recipe or this recipe). I combined shredded kohlrabi with red cabbage, scallions, and red pepper flakes, inspired by the flavors of kimchee and Japanese sauerkraut, sealed up the jars, and hoped for the best.
a portrait of kohlrabi